Freezable. Always use organic when possible.
In a large skillet over medium-high heat, add the avocado oil.
Add red onion and cook and stir. Onion should get slightly crisp but still tender. About 2-3 minutes.
Add corn, edamame, and red pepper. Stir to combine. Cook until vegetables get tender. About 5-7 minutes.
In a small mixing bowl, add butter and miso paste. Stir until well combined. Stir into pan until melted fully.
Sprinkle with green onions and pepper to taste before serving.